Chorizo Stuffed Mushrooms



Photo by Cristina Gonzalez

Another little tapa from my repertoire; stuffed mushrooms filled with chorizo, rosemary, shallots, garlic, Port wine and a touch of chili; and, bonus, we are using the mushroom stalks! Nothing goes to waste around here if I can prevent it… well well, if you keep following my advice I will end up saving you about $1 a week, not bad hey?…

The original recipe that I used to cook, didn’t have the addition of Chimichurri sauce and that is how I intended to post it… and then I spotted a some left over in my fridge and bam! The beeest stuffed mushrooms eeever


Chorizo Stuffed Mushrooms

Photo by Cristina Gonzalez

I hate being so hooked up on something like I am with the Chimichurri, because all I want to do is smother everything with it, depriving other subtler flavours to shine… so I am going to keep the drizzling of Chimi “optional” but truly, if you have 5 extra minutes I urge you to try it.

It takes about 20 minutes to have these gems on your table; get your multitasking skills going and you can pretty much cook everything at the same time while you have a cheeky glass of vino.

Chorizo stuffed mushrooms

Yield: 4 Servings

Chorizo stuffed mushrooms


  • 470g (1 lb) medium white button mushrooms (about 16)
  • 100g (3.5 oz) cooking soft chorizo, diced
  • 125g (4 oz) shallots (or red onion) finely chopped
  • 1 garlic clove, minced
  • 1/4 teaspoon chili flakes
  • small spring of rosemary, leaves chopped finely
  • oil spray
  • 1/4 cup Port wine (or sweet Sherry)
  • salt & freshly ground black pepper
  • sliced toasted baguette to serve
  • Chimichurri sauce, optional


  1. Heat 2 frying pans over medium heat. A big one, to fry mushroom caps and a medium one to cook the mushroom filling
  2. To prepare mushrooms, hold them one by one on you left hand and carefully snap the stalk, leaving the cap hollow, so you can fill it up. Chop stalks finely. Reserve
  3. Spray big pan with oil, cook mushrooms caps turning them occasionally until they start to soften slightly (about 10 minutes)
  4. Meanwhile, cook cubed chorizo in the heated medium pan for about a minute until crispy (watch it as it burns quite quickly) stirring constantly. Drain chorizo on some paper towels. Reserve. Discard all chorizo fat from the pan but about 1 tablespoon (or a bit more... if you dare)
  5. Add shallots, garlic, chili flakes & rosemary to the chorizo drippings and cook for 3 minutes, stirring occasionally. Add chopped mushroom stalks, cook 3 extra minutes. Add Port to the pan and let evaporate for 1 more minute. Add reserved chorizo and combine all ingredients
  6. To assemble, get mushroom caps on their backs on a chopping board, season; if using Chimichurri sauce, spoon a little bit inside the mushrooms before you fill them up with the shallot and chorizo mix
  7. Serve mushrooms on toasted baguette slices. You can drizzle a little chili oil on top if you are not using Chimichurri

2 Thoughts on “Chorizo Stuffed Mushrooms

  1. Pingback: 14 Tapas Recipes That Are Perfect for Summer – OMG Cute Things - OMG Cute Things

  2. Pingback: Chorizo stuffed mushrooms | MBSIB: The Man With The Golden Tongs

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